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Gluten Free Fried Chicken - Crispy & Extra Crispy

So while we were taking pictures for this "Summer Fry-Day" special and trying this recipe one more time.... we discovered something of epic proportions....

While Jared's original recipe is nice and crispy......we found a way to make Jared's original recipe even crispier! The secret........Add almond milk! Grandma would be so proud cuz fried chicken was her favorite!

Difficulty Meter: Moderately easy

Makes: 10 pieces


10 pieces chicken (5 legs / 5 thighs)

1 cup corn starch

2 tablespoons southwest seasoning

2 tablespoons onion powder

3 heaping tablespoons curry powder

2 teaspoons turmeric

1 teaspoon smoked paprika

1/2 teaspoon pepper

1/2 - 1 teaspoon salt (depending on how salty you like things ;-)

1/3 cup unsweetened almond milk (optional if you want extra extra crispy)

Prep Time: 10-15 mins

Cook Time: 2 round of 7 minutes for each batch of chicken

Chefs Tip* - If you add almond milk...make sure batter becomes like a pancake like consistency. Also, the batter from Jared's Jalapeño Poppers works quite nicely as an alternative batter option as well ;-)


Large bowl

Large pot to fry or fryer

Measuring cups

Measuring Spoons

Combine all ingredients for batter.

Our little inspector general Nalo making sure everything is going into the mix correctly....

Toss chicken in batter. It is pretty much the same process whether you decide to coat in a wet or dry rub. The only difference is the level of desired crispiness in the end.

Put coated chicken in fryer. Cook for 7 minutes and proceed to cook all pieces. Once done with the first round re-fry all chicken for another 7 minute round.


X ~ Jared & The Sibs

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